In the pineapple and coconut chutney it is a bittersweet sauce that mixes the fruit with coconut milk and a variety of sweet and spicy spices that result in an exotic and exquisite flavor. This recipe is full of aromas and flavors that will help you enhance any simple dish with which you accompany it, such as pork, chicken or seafood as prawns.
| 🚻 4 Diners | 🕘 45m | 🍵 Media | 🤯 |
| Ingredients to do pineapple and coconut chutney: |
| 2 slices of piña 200 milliliters of coconut milk 2 tablespoons of brown sugar 50 grams of white onion 1 teaspoon of spicy aji 1 pinch of ginger powder 1 pinch of black pepper 1 pinch of cinnamon powder 1 pinch of cardamom powder 50 milliliters of white vinegar 1 tablespoon of oil 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to do pineapple and coconut chutney:
1. Before making this recipe, the first step is to enlist all ingredients.
2. In a pot suffice the finely chopped onion until it is soft, salt and pepper.
3. Add the pineapple cut into small cubes, vinegar, sugar and sweet and spicy spices. Cook over medium heat until it boils.
4. Add coconut milk, mix very well and cook over low heat for 25 minutes. Rectify with salt and pepper.
5. Let stand for a few minutes and serve the pineapple and coconut chutney to accompany a baked duck magret or a roasted lamb. If you liked this recipe, you have a comment or restlessness, give us your opinion.
